Ingredients:

• 4 cups organic coconut milk (2 cans)
• 1 cup organic chicken stock
• 1 pound pasture-raised turkey breast cut into strips.
• 3 stalks lemongrass
• 10 thin slices fresh ginger
• 1 cup sliced mushrooms (cremini or baby portabella)
• 1/2 cup scallions (green onions), sliced into 1-inch pieces.
• 1/2 cup red pepper, diced.
• 2 tbsp.  Coconut Aminos
• 3 tbsp. fresh lime juice
• Pink salt and pepper
• Chopped cilantro to garnish.

Servings:  4

Ready In:  35 mins 

Instructions:

Step #1: Combine coconut milk and stock and bring to a boil, add smashed lemongrass and ginger and to milk/stock and simmer for 15 minutes. Remove these 2 last ingredients and add turkey to milk/stock.

Step #2: In a medium skillet sauté mushrooms, scallions and diced red pepper in 1 tablespoon olive oil until barely tender, about 3-4 minutes. Add to the milk and turkey mixture. Add lime juice and simmer for 10 minutes.

Step #3: Season with pink salt and pepper, adjust taste with more lime or fish sauce and spoon into bowls. Garnish with fresh cilantro. S

Step #4: Serve with cauliflower rice (optional)

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**